Low-Cal Banana Muffins / Cupcakes

Submitted by Chef #Pedantic Gourmet

"Is it a muffin or a cupcake? Depends on which way you go: to frost, or not to frost? I opted for no frosting, and instead added a touch of decadence in the form of semi-sweet chocolate chips. A good sweet treat for the morning. I based this on a recipe from Penzeys Spices."

 

• Ready In: 29mins
• Ingredients: 13
• Yields: 24 muffins
• Serves: 24

ingredients

• 2 1⁄2 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 teaspoons Benefiber fiber supplement (optional)
• 3⁄4 cup Splenda Sugar Blend for Baking or 1 1/2 cups sugar
• 1⁄2 cup butter, softened (1 stick)
• 1 cup ripe banana, mashed
• 2⁄3 cup low-fat buttermilk (or 2/3 cup milk mixed with 1 tsp. white vinegar to make sour milk)
• 1⁄2 cup egg substitute or 2 eggs, beaten
• 1 teaspoon pure vanilla extract
• 1 pinch cinnamon
• 1⁄4 cup semi-sweet chocolate chips (optional)

directions

1. Preheat oven to 350.
2. Line two 12-cup muffin tins with cupcake papers.
3. Sift the flour, baking powder, baking soda, salt and Benefiber, if using, into a large mixing bowl. Sift in the Splenda baking blend (or sugar). Add the softened butter and mashed banana. Using an electric mixer, beat on low for 2-3 minute or until somewhat blended.
4. Add the buttermilk (or sour milk), egg substitute, vanilla and cinnamon. Beat on high until well-blended. The batter will be thick and smooth. Fold in chocolate chips, if using.
5. Spoon the batter evenly into the cupcake liners, to about 2/3 full. Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Let cool before frosting, if you're going to do that.
6. Can be frozen for 1-2 months. Nuke on low power on a paper towel to reheat.